Ingredients: How to Make Asian Flavoured Vegetable Stock

 

Fragrant and delicate, Asian Stocks for the basis of many S. E. Asian dishes, especially those with noodles. Often I make this stock, add some sliced mushrooms and Asian Greens and call it (a very light) dinner. This is perfect for the days when you need to nurture yourself and your body.

Similar recipes include a Light, Infused Indian-Style Stock, and a Coconut Curry Stock.

All of our Stock recipes are here. You might also like our Asian recipes and our specifically SE Asian recipes. And explore our easy Mid Spring recipes.

This is a vegetarian recipe from our first blog which was in existence from 1995 – 2006. Feel free to browse other recipes from that blog in our Retro Recipes series.

Asian Flavoured Stock

To the basic light vegetable stock or water, add a selection of the following:  ginger or galangal slices, dried or fresh tangerine, cumquat or mandarin peel if you have it, coriander roots and stalks, garlic, ginger, spring (green) onion tops, lemongrass stalks, Kaffir lime leaves, cardamom leaves if you have some, curry leaves or Laksa Leaves, a little green chilli, dried mushrooms, half a lime, star anise. Even a luscious tomato. Simmer for 15 – 20 mins.

This broth is good enough to float some Asian greens in, a few green onions, and some thinly sliced mushrooms with a touch of miso stirred in. A great Asian flavoured soup.

Make a pot of the stock and keep in the fridge, using it for soups, making risotto, cooking rice  and drizzling over vegetables before baking.

Japanese Noodles in Broth

07/97

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